Our latest cupping session at Sucafina Specialty was both inspiring and challenging. We had the opportunity to cup coffees from Kenya and Ethiopia, two origins that consistently deliver distinctive and expressive flavor profiles. Before we even began, I wanted to create a simple and practical scoring system for myself — something intuitive that would help me stay focused and consistent throughout the session.

During the first round, we evaluated the dry fragrance of the freshly ground coffee. At this stage, I paid close attention to how clearly a coffee expressed its expected origin characteristics. If a sample showed very pronounced, typical aromatics — or on the contrary, presented surprisingly distinctive and unexpected notes — I gave it a personal marking. This initial aromatic impression often sets the tone and creates anticipation for what is to come in the cup.

The second round focused on flavor. Here, I evaluated how well the taste aligned with the aromatic expectations. Did the coffee deliver the notes it promised on the nose? Or did it surprise me with pleasant, unconventional characteristics? I was particularly attentive to clarity, balance, and the harmony between sweetness and acidity. Coffees that displayed either beautifully defined classic profiles or elegant, enjoyable deviations stood out in this round.

The final tasting round was, for me, the most revealing. As the coffees cooled, I observed how the flavor profile evolved and how the acidity developed over time. Some coffees became more vibrant and layered as they cooled, while others flattened or lost definition. The evolution of acidity — whether it became brighter, softer, or more integrated — played a decisive role in my final impressions.

The Kenyan coffees were all washed, and this was immediately noticeable. With more than twenty samples on the table, their flavor profiles were much closer to one another, which made the cupping particularly demanding. Very often, I encountered the sweet, rhubarb-like notes that I strongly associate with Kenyan coffees. There was a lively, structured acidity paired with refined sweetness that felt familiar and characteristic. Because all coffees shared the same processing method, it became very clear when these classic Kenyan attributes were highly expressive — and equally clear when a coffee diverged from the expected profile, offering something completely different.

The Ethiopian coffees presented a contrasting experience. Naturals, washed lots, and experimental fermentation methods were all represented. This resulted in a remarkable diversity of flavor profiles — from fruit-forward and winey to floral and tea-like, and even to more experimental, ferment-driven expressions. The range was fascinating and showcased Ethiopia’s incredible versatility. However, this diversity also made it more difficult to select clear winners in each round, as the coffees were often excellent in very different ways.

Overall, the session was an incredibly educational and enjoyable experience. It sharpened my sensory awareness, challenged my ability to compare coffees objectively, and reminded me once again why cupping remains such an essential part of understanding coffee.